C V Woods World Championship Chili Con Carne Recipes

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AWARD WINNING CHILI CON CARNE



Award Winning Chili Con Carne image

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

C. V. WOODS WORLD CHAMPIONSHIP CHILI CON CARNE



C. V. Woods World Championship Chili Con Carne image

Award winning chili recipe. I think I would kick it up a bit by adding chicken bouillon and a bouquet garni to the broth. Being a fan of cilantro, I would increase the amount considerably. Also, topping a serving with a small amount of cheese would be great.

Provided by Pepina Rae

Categories     Pork

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 23

3 lbs chicken, cut into pieces
1 1/2 quarts water
1/4 cup celery, finely chopped
7 cups tomatoes, peeled, chopped
2 teaspoons sugar
6 green chilies, long
1 teaspoon oregano
1 tablespoon ground cumin
1/2 teaspoon msg
1 tablespoon black pepper
4 teaspoons salt
5 tablespoons chili powder
1 teaspoon cilantro
1 teaspoon thyme
1 cup beer
2 garlic cloves, chopped
1/2 lb beef suet
5 lbs pork chops, center cut, thin (3/8-inch cubes)
4 lbs flank steaks (3/8-inch cubes)
3 medium onions, 1/2-inch pieces
3 green peppers, 3/8-inch pieces
1 lb monterey jack cheese, shredded
1 lime, juice of

Steps:

  • Simmer chicken pieces in water for 2 hours.
  • Strain broth and reserve.
  • In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1 1/2 hours.
  • Boil chilies 15 min until tender, remove seeds and cut in 1/4" in squares.
  • Combine oregano, cumin, MSG, pepper, salt, chili powder, cilantro, and thyme with beer and whisk until all lumps are dissolved.
  • Add tomato mixture, chilies, beer mixture, and garlic to chicken broth.
  • Render suet.
  • Brown 1/2 of cubed pork chops in 1/3 of suet drippings. Repeat for other 1/2 of cubed pork chops.
  • Add browned pork to broth mixture and cook slowly 30 minutes.
  • Brown flank steak cubes in remaining 1/3 of suet drippings about 1/3 at a time.
  • Add to pork mixture.
  • Return to boil and simmer slowly about 1 hour.
  • Add onions and green peppers.
  • Simmer 2 1/2 hours longer, stirring with wooden spoon every 15-20 minute.
  • Cool 1 hour then refrigerate 24 hours.
  • Reheat chili before serving.
  • About 5 minutes before serving time, add cheese.
  • Immediately before serving, add lime juice and stir with wooden spoon.

Nutrition Facts : Calories 1189.8, Fat 77, SaturatedFat 33.1, Cholesterol 365, Sodium 1315.8, Carbohydrate 14.9, Fiber 4.2, Sugar 7.1, Protein 104.6

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